Milk ‘N’ Cookies Icebox Cake Recipe

Introduction

Milk ‘N’ Cookies Icebox Cake is a delightful no-bake dessert combining layers of chocolate chip cookies and a creamy whipped filling. It’s simple to assemble, refreshingly cool, and perfect for satisfying your sweet tooth with minimal effort.

Ingredients

• 2 (13-oz.) boxes store-bought chocolate chip cookies
• 3 cups heavy cream
• 1 (8 oz) block cream cheese, softened
• 2 Tbsp. powdered sugar

Instructions

1. Step 1: In a large resealable bag, crush 15 chocolate chip cookies with a rolling pin. Transfer most of the crushed cookies to a large liquid measuring cup (saving some for decorating later) and add the heavy cream. Let the mixture sit for 10 minutes.
2. Step 2: Pour the heavy cream through a strainer into a large bowl, discarding the crushed cookies left in the strainer.
3. Step 3: In another large bowl, add the softened cream cheese. Using a handheld electric mixer, beat the cream cheese until fluffy, about 1 minute. Add the powdered sugar and beat until smooth. Then pour in the cookie-infused cream and continue beating until soft peaks form.
4. Step 4: Spread a thin layer of the whipped cream mixture on a cake plate. Arrange 8 cookies side by side in a circle, then place 3 cookies in the center. Spread a layer of whipped cream on top and add another layer of cookies, alternating so cookies don’t sit directly above those below. Repeat this layering until you have six layers, finishing with whipped cream on top.
5. Step 5: Sprinkle the remaining crushed cookies over the top layer. Wrap the cake loosely with plastic wrap and refrigerate until very soft, about 6 hours, before serving.

Tips & Variations

• For extra flavor, try adding a teaspoon of vanilla extract to the cream cheese mixture before beating.
• You can substitute chocolate chip cookies with other cookie types like Oreos or gingersnaps to change the flavor profile.
• Letting the cake chill overnight will enhance the texture and flavor even more.

Storage

Store the icebox cake covered in plastic wrap in the refrigerator for up to 3 days. When ready to enjoy, slice and serve chilled. Reheating is not recommended as it is best served cold and fresh.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use homemade cookies instead of store-bought?

Yes, homemade cookies work great as long as they are firm enough to hold their shape when layered. Avoid very soft or crumbly cookies to maintain the structure of the cake.

What if I don’t have heavy cream?

Heavy cream is essential for whipping the filling properly. If unavailable, you might try substituting with whipping cream, but the texture may be slightly less stable.

Milk ‘N’ Cookies Icebox Cake Recipe

Pin Recipe

Print Recipe

★★★★★

4.5 from 277 reviews

Milk ‘N’ Cookies Icebox Cake is a no-bake layered dessert featuring chocolate chip cookies and a rich, fluffy cream cheese and whipped cream filling. This easy-to-make treat is chilled in the fridge to meld flavors and soften the cookies, creating a creamy, indulgent cake perfect for any occasion.

• Author: Clara
• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Total Time: 6 hours 20 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American

Ingredients

Scale 1x2x3x

Cookies

• 2 (13-oz.) boxes store-bought chocolate chip cookies

Filling

• 3 cups heavy cream
• 1 (8 oz) block cream cheese, softened
• 2 Tbsp. powdered sugar

Instructions

1. Crush Cookies and Infuse Cream: In a large resealable bag, crush 15 chocolate chip cookies with a rolling pin until finely broken. Transfer most of the crushed cookies to a large liquid measuring cup and add the 3 cups of heavy cream. Let the mixture sit for 10 minutes to infuse the cream with cookie flavor.
2. Strain the Cream: Pour the heavy cream mixture through a strainer into a large bowl to remove the cookie bits, discarding the strained cookies. This leaves you with a smooth cookie-infused cream.
3. Prepare the Cream Cheese Mixture: In another large bowl, add the softened cream cheese. Using a handheld electric mixer, beat the cream cheese for about 1 minute until fluffy. Add the powdered sugar and mix until smooth. Then gradually add the cookie-infused cream, beating until soft peaks form, creating a light and fluffy whipped cream mixture.
4. Assemble the Cake Layers: On a cake plate, spread a thin layer of the whipped cream mixture. Arrange 8 whole chocolate chip cookies side by side in a circle, then place 3 cookies in the center. Spread another layer of whipped cream mixture on top, and add a second layer of cookies, making sure to alternate placement so cookies do not sit directly on top of cookies from the previous layer. Repeat this layering process until you have six layers, finishing with a final layer of whipped cream mixture.
5. Chill and Serve: Sprinkle the top of the finished cake with some of the crushed cookies reserved from the beginning. Wrap the cake loosely with plastic wrap and refrigerate for about 6 hours or until very soft. Once chilled and set, slice and serve the Milk ‘N’ Cookies Icebox Cake chilled for a deliciously creamy dessert.

Notes

• Letting the cream infuse with crushed cookies adds a subtle cookie flavor to the whipped cream.
• Be sure to use chilled heavy cream for best whipping results.
• This dessert requires at least 6 hours of refrigeration, preferably overnight, for best texture.
• You can decorate the top with additional cookie crumbs or chocolate chips for added texture.
• Use a sharp knife warmed slightly with hot water for clean slices.

Keywords: Icebox cake, no-bake dessert, chocolate chip cookies, cream cheese dessert, layered dessert, easy dessert